Since I am busy preparing the Easter menu, I leave you now with the recipe. So you also have time to buy the missing ingredients and bake the cherry-eggnog bundt cake. Before I forget: Happy Eastern!
You need:
230
g butter
230
g sugar
230
g flour
125
ml eggnog
1
tbsp vanilla sugar
1
package baking soda (15 g)
4
Eggs
300
g cherries
juice
from ½ lemon
This is how you proceed:
Preheat
oven to 175°C degrees.
Mix
butter with sugar, vanilla sugar and lemon juice until fluffy. Separate the
eggs and stir in yolks gradually. Mix flour with baking powder, sift and stir
alternately with the eggnog in the yolk mass. Beat egg whites until stiff and
fold in.
Sprinkle cherries (they can have fresh, frozen or from the jar) with flour and stir into the dough.
Grease and dust with flour a bundt cake pan and pour in the batter. Bake for 50-60 minutes.
Let the cake cool down and place on a plate.
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